#priya krishna

[meadowslark]

Serve a Drink, Then Save a Life: This Is Restaurant Work During the Opioid Epidemic

As fentanyl overdoses in public spaces spike, the lifesaving drug Narcan is being stocked by more and more bars and restaurants.

[allwaysfull]

Cooking at Home | David Chang & Priya Krishna

[strokesthe]

merry christmas!!!

[eatyourcandyfloss]

🥵

[sohlaelwaylly]

Priya was on Selena + Chef on hbomax! x

[kelly-clarksons]

October 22, 2021

[tart-pastry]

That’s who I am—Indian (-ish.)

[jennamacaroni]

When you're cooking for yourself, you don't have to fret over whether this is the most traditional take on XYZ dish.  If it tastes good to you, eat it.  You're not opening a Vietnamese restaurant to represent the Vietnamese people; you're just making something that resembles a pho for dinner at home.  You're not publishing a recipe as the way to make pho.  You're taking inspiration from your life and being resourceful.  You'll hear me repeat this over and over again throughout this book, because essentially nothing I make at home would pass muster with whoever is actually an expert on whatever the dish is, be it Hainanese chicken rice or risotto.  I am not an expert on those foods or on many others.  Let me be clear:  Doing research when cooking from different cultures is important.  Buying ingredients to support the community that they came from is important.  Learning and respecting the context of dishes is important.  What's also important, in your home kitchen, out of the public sphere, is to just cook what you think tastes good and what you can get on the table in a way that makes sense with the rest of your life.

Priya Krishna, “Cooking at Home:  Or, How I Learned to Stop Worrying About Recipes”